How to heat an aluminum frying pan. How to ignite a cast iron pan before the first use: the best ways. Pig-iron frying pans of the Russian production. Renewal of non-stick properties

After buying a frying pan, the hostess faces the question: how to care for it, are special measures needed? Even if your assistant is not made of Teflon or ceramics, you will need certain knowledge, first of all - how to ignite cast iron pan. Then it will last a long time, and the dishes will be well fried, not burnt and not stuck to the bottom. Three of the best methods for baking, as well as recommendations for the care of cast iron and aluminum, are presented in this article.

Why is it needed

Cast iron pans are considered the safest for cooking. Many types of dishes are baked, fried and stewed on such a surface, and they turn out more successfully than on other types of pans. If properly used, cast iron will last for many years.

Before trying the pan in action, it is not enough just to wash it with the product. It is necessary to carry out the calcination procedure. Why is it recommended to ignite a cast-iron skillet before cooking? Main reasons:

Before being sent to the market, manufacturers cover it with oil lubricants to reduce the harmful effects. environment, protect against the ubiquitous rust and give a marketable appearance. Ignition relieves the surface of traces of production, unsafe for cooking. These oils can emit a pungent odor when evaporated.
Cast iron is a porous material, although this is not visible to the naked eye. So that pieces of food during cooking do not clog pores and do not emit an unpleasant odor, calcination should be carried out. It will cover the surface with a protective film and extend the life of the product, as well as have a positive effect on the taste of the products.
After calcining, the food will not burn permanently. Washing the pan will be much easier and faster.
The measure protects cast iron pans from corrosion.
In this way, you can check the strength of the purchased frying pan. If during the calcination process it cracks and becomes covered with bubbles, then the material is clearly not best quality, you should not regret it and there is a reason to write a complaint to the seller.

The essence of calcining a new pan is sealing the pores. For the procedure you will need salt, oil and an oven. Regardless of the method chosen, the dishes require preparation: wash them with warm water and a soft sponge, then wipe them dry with paper or kitchen towels.

Method 1. Salt

Salting is a proven method and greatly improves the properties of cast iron. Table salt absorbs fat well, including oils that are covered with pans for sale. What should be done:

After you have washed and dried the pan, put it on the stove. During the heating process, the remaining drops of water will evaporate.
Pour salt into the cast iron so that its layer completely covers the bottom.
Stir the desiccant periodically until it turns yellowish-brown. It has soaked in oil protection.
Ignition should last at least 10 minutes on medium heat.
Remove the pan from the stove, let cool slightly. Remove the yellowed salt with a sponge and rinse the material hot water without detergent. Be careful not to burn yourself with hot cast iron.
For best results, an additional step is suggested: after removing the salt, brush the bottom with vegetable oil and heat the pan again for 20 minutes. Repeat this step twice, replacing the oil with a new one. This forms a non-stick layer.

Advice! When a new frying pan is heated, an unpleasant odor may occur. Turn on the hood or open a window slightly.

Method 2. Oil

Before cooking for the first time in a new pan, heat the surface with vegetable oil. How to do it right:

Put the washed pan on the stove, heat for 3-5 minutes.
Pour in vegetable oil. Its layer should completely cover the bottom.
Wait 20-30 minutes.
Drain the oil carefully.
Wipe the bottom of the pan paper napkins until all greasy traces are absorbed.

Advice! If the budget allows, use olive oil instead of sunflower oil for roasting. In any case, a refined vegetable product is taken.

Method 3. Oven

Equally well, a cast-iron pan is calcined both on the stove and in the oven. This method is the easiest: you just need to grease the dishes with oil and send them to languish for 1-2 hours. Rules for calcining a cast iron pan in the oven:

brush detergent dishes, rinse and dry with a towel.
Lubricate the entire inner surface with vegetable oil. Soak up excess. To be sure, wait a few minutes and blot again.
Place upside down in the heated oven. The temperature in the oven is 180 degrees.
Bottom oven line with baking paper or foil. It will collect the flowing oil.
Wait an hour or two, then take it out. Some housewives bake cast iron for three hours.
Let the pan cool completely, then re-grease the bottom with vegetable oil.

aluminum frying pan

Aluminum cookware is used in the kitchen on a par with cast iron. She also needs preparation before use. How to bake an aluminum frying pan:

Wash it well with laundry soap or a small amount of detergent. This will degrease the surface.
Dry completely.
Turn on the stove, place a frying pan on it. Pour in vegetable oil so that it completely covers the bottom.
Add a tablespoon of table salt.
Bake for 20-30 minutes, then rinse and use.

On a note

Interesting facts about aluminum and cast iron cookware and recommendations for use:

Calcination is a procedure that came from the Central Asian countries. The cuisine of these peoples requires special protection of dishes. For calcination, at first they took mutton fat, gradually vegetable oils replaced this product. Later, the tradition of roasting came to European cuisine.
Cast iron is prone to rust, so always wipe the pan dry after washing.
Wash dishes immediately after cooking to prevent food residue from drying out. So you do not have to resort to abrasive products that destroy the protective layer.
Each proposed method of calcination is effective. For absolute certainty, try to combine the methods: first with salt, then with oil, or first in the oven, then with oil on the stove. You can combine all three methods.
These methods also clean old pans covered with rust.
If the purchased frying pan cracked or bubbled after 5-10 minutes on the stove with oil, you have the right to contact the store and demand a refund for a low-quality product. Cast iron and aluminum must withstand high temperatures.
Sometimes the manufacturer calcines the products in advance, but it costs more. In any case, you should not save on dishes, the taste and benefits of cooked food depend on its quality.
In some cases, the protective film is damaged. This occurs when using hard sponges for washing dishes and caustic detergents. Some foods will corrode the surface of the pan if not washed immediately after cooking. For example, tomato paste destroys the protective layer. If it is damaged for any reason, the annealing should be repeated.

A useful and easy procedure protects dishes from damage, and housewives from extra hassle. Without calcining, new aluminum and cast iron pans should not be allowed to cook. Do not ignore the recommendations that have helped many cooks, and your dishes will always be juicy, beautiful and fragrant.

When purchasing new cast iron cookware, it is not recommended to immediately cook on it. It is important to know how to season a cast iron skillet for long and reliable service. I will tell you how to do it.

The need for calcination is due to some features of cast iron cookware:

A new cast iron frying pan is processed in production with special materials that protect the metal and give the dishes a marketable appearance. At the same time, the substances that act as a protective layer are not always safe, and sometimes emit a pungent odor when evaporated.

Need to ignite cast iron skillet after purchase, as a protective industrial lubricant may spoil the taste of cooked dishes.
The properties of cast iron allow, over time, to absorb substances with which the metal has come into contact. Microscopic food debris clogs into pores, spoiling appearance, gives a specific color and smell. This may contribute to the appearance of rust. To avoid this, it is necessary to ignite the cast-iron pan.

Ignition before the first use will check the quality of the newly acquired utensils. Poor quality cookware may crack, warp or bubble on the surface.

That is why the key to a long and faithful service of the vessel is its proper calcination.

At the first sign of deformation and damage to the surface of the pan, you should remove it from the heat and make a claim to the store where it was bought. A decent seller will definitely refund its cost or replace damaged utensils with an equivalent one.

There are three ways to treat a cast iron skillet before first use:

by using vegetable oil;
using salt;
in the oven.

Each method of calcination is effective in its own way, and a combination of several methods will achieve the best effect.

Salt treatment

For processing, you need ordinary table salt, preferably coarse, you can also use rock salt:

Image	Instruction
	Step 1 Wash the container in warm soapy water or use detergent. Rinse well.
	Step 2 Wipe dry the cast iron skillet with a paper or regular kitchen towel.
	Step 3 Put the pan on medium heat and wait until it warms up and the remaining droplets of water have evaporated.
	Step 4 Pour a layer of salt so that it completely covers the bottom and leave on fire, stirring occasionally.
	Step 5 It is likely that when the surface of the pan is heated, an unpleasant odor may appear, but you should not be afraid. You can understand that the process is coming to an end by changing the color of the salt: it will be a yellowish-brown hue.
	Step 6 When the salt turns yellow, it must be removed and the utensils rinsed with hot water, but without detergent. Then wipe dry.
	Step 7 Grease the surface with oil and heat the pan again.

Ignition with oil

How to prepare a cast iron skillet before first use? The use of vegetable oil to solve this problem is very popular and effective:

Image	Instruction
	Step 1 Wash your newly purchased pan with dish soap. Wipe dry.
	Step 2 Put the container on the stove and heat it for 3-5 minutes.
	Step 3 Gently pour in vegetable oil so that the bottom is completely hidden under it (as in the photo). Leave on for 20-30 minutes.
	Step 4 Drain the used oil, let the pan cool slightly and dry it with a paper towel until all grease is gone.

In order to properly ignite the vessel, it is advisable to use olive oil, but since the price for it is significantly higher than sunflower oil, its use is not prohibited.

Processing in the oven

How to prepare a new cast iron skillet for use with an oven? Yes, it’s very simple: just grease the entire inner surface of a clean frying pan with oil and load it to languish in a hot oven for an hour or two.

At the same time, you need to put the dishes upside down, and put baking paper under it so that the oil drains.

By the way, ignite aluminum frying pan can be done in a similar way, as well as by the methods indicated above. It is important that the oil, after calcination, forms a special protective film that protects the surface of the cast iron product from rust and food particles.

Conclusion

A cast-iron pan must be calcined with high temperatures and oil before the first use. This will remove the industrial protective layer and securely store the utensils in future use.

As you can see, there is nothing complicated in this process and you can easily repeat it yourself. The video in this article will clearly help you understand all the intricacies of the process. And questions and suggestions can be expressed in the comments.

The frying pan is a popular kitchen utensil item. Do not count the variety of dishes that are prepared with its help. In order for the pan to serve for a long time, it must be properly looked after from the moment of purchase and throughout the entire time of use. Let's take a closer look at the question of how to effectively ignite and clean aluminum pans from carbon deposits with various types coatings.

Frying pans from different materials: pros and cons

Clean up differently

As in any important matter, you need to start with the materiel, that is, with finding out the material from which the object of cleaning is made.

There are not so many options: cast iron, steel, aluminum and duralumin. We will talk about cast iron and steel another time, but now I would like to deal with products made of aluminum and duralumin.

If you are not one of the lucky ones for whom chemistry was one of the most beloved and understandable subjects in school, you will be interested to know that the difference between aluminum and duralumin is as follows: the second is an alloy of aluminum and magnesium, copper and manganese in various combinations and proportions.

Aluminum is light, resistant (not susceptible to corrosion and other attacks from the outside), easily deformed, including under the influence of high temperatures and fragile. It is clear that in the context of a frying pan, lightness and durability are positive traits, and susceptibility to deformation and low strength - negative.

Duralumin - lightweight, durable, also prone to deformation during high temperatures Plus, it's prone to corrosion. For the aviation and other industries, this material is obviously preferable due to its strength, and for the utensil building this quality is not the most important, since it is unlikely that someone will inherit a frying pan. But susceptibility to corrosion is bad for everyone. They found a simple way out - a thin layer of aluminum, enamel, varnish is applied to the surface of a duralumin product (in our case, pans), and covered with non-stick coatings (Teflon, ceramics) from the inside.

Under the Soviet regime, pans were made mainly from pure aluminum, today an alloy is mainly used.

When choosing a frying pan, look at the price, you will not lose.

If the price is low, then you have a thin stamped product, the validity of which is limited to three years at best. Such pans cannot be placed on an electric burner, as they are instantly deformed.

A higher price indicates that you have a cast product in front of you, with fairly thick walls, and most importantly, a bottom. In our case, the thicker the bottom, the better (from 6 mm). The bottom of the pan for pancakes can be thinner, from 2 mm. Such a thing can be safely put on both gas and electric stoves, nothing will happen to it. The service life of a cast frying pan is higher - from 5 years.

How to ignite: preparing an aluminum pan for work

Cleaning rules

For convenience, we will call "aluminum" both products made from pure aluminum and from an alloy of duralumin, after all, the base metal there is up to 95%.

Before you start cooking on a new aluminum pan, you need to prepare it for successful work. And here the nature of its coverage comes to the fore.

Aluminum

There are several ways to prepare a new aluminum coated pan for use.

Wash with dishwashing detergent, then wipe dry with a towel, put on fire. Pour regular salt into the pan so that its bottom is completely covered. Ignite 20 minutes. After the specified time, remove from heat and wait for cooling. Remove salt. Soak a piece of cloth with vegetable oil and wipe the bottom. After that, put the pan back on the fire, pour oil on the bottom and hold for another 20 minutes. Drain the oil, rinse the pan in water without adding detergents.

You can ignite a washed and dried frying pan with only oil. Pour almost to the top and keep on fire for 30 minutes. However, it can be seen with the naked eye that this method is more expensive than the first one.

Teflon

Frying pan with non-stick coating

A new Teflon pan should be washed in warm water with dishwashing detergent, wiped dry, put on medium heat for 30 seconds, then greased with vegetable oil. At further use a frying pan with such a coating cannot be heated more than 200%. Since we cannot determine the temperature by eye, manufacturers place a special thermal circle at the bottom of the Teflon pan, which turns red at a temperature of 180%. This serves as a signal that you can fill up the food and start cooking.

Ceramics

Food does not burn

Ceramic coating requires the most reverent attitude.

Wash a new frying pan with a ceramic coating in hot water with dishwashing detergent, then wipe dry, grease with vegetable oil. If you plan to cook right away - cook, if you hang it on the wall, rinse off the oil under hot water with a soft sponge, wipe it dry and attach it as you like.

With further use, adhere to a few golden rules of ceramics, without which your miracle frying pan will crack and turn into an ordinary piece of iron for frying cutlets.

Do not expose the ceramic coating to temperature extremes. Don't blast cold water a hot frying pan, do not put a product from the refrigerator on a heated surface, etc. Even cold ketchup added to a cooking fry can provoke the appearance of microcracks that tend to develop into normal cracks that destroy the non-stick effect.
Do not touch ceramics with anything sharp and hard: knives, forks, metal spatulas, even metal spoons should be prohibited. Silicone or wooden spatulas are the choice of owners of ceramic-coated pans.
Don't clean inner part frying pans with abrasive (scratching) substances. Forget baking soda, scouring powders, and steel wool. A soft sponge, foaming dish soap, quiet music, and your frying pan will be satisfied and happy, and will serve you faithfully for several years. And nothing will burn on it, and you can not add oil.

Cleaning an aluminum frying pan after long-term use.

During a close study of the topic through digging on the Internet, the author made 2 discoveries. First - there are many ways to clean a pan, brought to almost any condition. And secondly, most of the videos on this topic are recorded by men!

Here are only recipes confirmed by videos, that is, proven in practice.

Cleaning with soda and hydrogen peroxide + video example

A paste is made from baking soda and hydrogen peroxide. The amount of substances in the composition depends on the area of contamination. The paste is evenly applied to the contaminated surface and left for some time, depending on the severity of the case. From 15 minutes to several hours.

After a while, with the help of a soft metal washcloth, we begin to rub the paste into contaminated places, then rinse with water. The surface must be clean.

Cleaning soot with mustard

This method is suitable for cleaning a pan coated with a non-stick coating (Teflon or ceramic). Its peculiarity lies in the fact that the mustard-based cleaning solution will do the main work for you, and you need to be patient and wait for it to cope with the main problems. The process is long, but not labor intensive.

Wipe the frying pan dirty after cooking with a napkin to remove the main fat.
A tablespoon of mustard powder (when there is a lot of soot, if not enough - you can take ½ tbsp.) Dilute in boiling water or very hot water.
Pour into the pan, leave for 30 minutes. If there is really a lot of soot, you can leave it for a longer period, up to 8-10 hours (at night, for example).
Drain the mustard water and rinse the pan with a soft sponge with warm water.

To clean external soot, you can use a more complex composition tool:

¼ bar of laundry soap pour ½ tbsp. hot water and melt to a gel state in a water bath or in a microwave. (The video suggests replacing laundry soap liquid soap and then the agent remains liquid). At the end, add another ½ cup of water.
Cool the resulting brew a little, add one and a half tablespoons of soda and mustard.
Mix and add 2 tbsp. l. ammonia(aka ammonia solution).
Beat with a mixer, remove the foam, pour the resulting gel into containers with a wide neck, wait until it cools and thickens.
If the product remains in liquid form, it must be shaken before use.
Apply the mustard cleaner to the outer walls of the pan, cover with damp cloths and leave for some time (from 15 to 30 minutes approximately, depending on the degree of contamination).
We remove the rags, with the hard side of the sponge we “walk” along the walls of the pan, and then rinse with water.

If the above remedy did not cope with the bottom, you must first steam it.

Pour a solution of 1 liter into the pan. water and 2-3 tbsp. l. soda, boil, leave on the stove.
Put a frying pan on top. The dishes must be selected so that the diameter of the bottom of the pan coincides with the diameter of the top of the pan.
We leave the pan over the boiling soda solution. Time is determined by eye, depending on the neglect of the case.
We remove the pan from the water bath, cover one part with a damp cloth so that it does not dry out, and begin to scrub the second part with a metal washcloth. If the soot leaves badly, return the pan to the water bath and repeat the procedure.

How to clean dirt with a blowtorch and grinder

The next two methods are purely masculine and they are suitable for aluminum kitchen utensils that are terribly smoked and stained with burnt fat on the outside.

A dirty frying pan is heated with a blowtorch. If it is completely black, they do it long enough until the black soot plates begin to fall off on their own. At this joyful moment, the lamp is put aside and the dirt begins to exfoliate with a metal washcloth.
Carbon deposits on aluminum utensils are removed using a grinder with a special nozzle or grinder. The technique is the same as for grinding. After such a brutal cleaning method, scratches may remain. Smooth them out with fine sandpaper.

https://www.youtube.com/embed/uBJDs9oboOQ https://www.youtube.com/embed/c98YuBh7mp0

Boiling in a solution based on silicate glue (liquid glass)

An effective method, proven by harsh Soviet everyday life. Helps even in seemingly hopeless cases.

Put a large pot or enameled bucket of water on fire
Grate a standard piece of gray laundry soap, pour into water.
There also add 2 packs of silicate glue (500 grams) and 500 g of soda.
Mix everything, make sure that the components are dissolved, immerse the frying pan with soot in the solution.
Bring to a boil and continue to boil for some more time. If the pollution is not too strong, 15 minutes will be enough. If the frying pan is not visible under the soot, continue boiling for several hours.
Turn off the fire, leave the dishes to be cleaned in the solution, close the lid, leave for 2-3 hours.
Rinse with water and a sponge or steel wool.

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All women spend a lot of time at the kitchen stove. And every hostess wants to cook with pleasure. Cooking utensils play an important role in this. The main tools here are frying pans and pots. The quality of food depends on their type, size and, most importantly, the material from which they are made. Very often, women use aluminum cookware. Its advantages are that it is light, comfortable and inexpensive. But often carbon deposits appear on it due to the thinness of the material. This spoils the taste of dishes and the appearance of kitchen utensils.

HOW TO CLEAN ALUMINUM PAN

The fact is that aluminum is a very delicate metal. It must be operated very carefully, using only plastic or wooden spatulas. And be very careful when cleaning. Under no circumstances should abrasives or steel wool be used. Then how to clean an aluminum pan?

There are several options:

1. Mix dishwashing detergent, vinegar and baking soda in equal proportions. Pour water into the pan (as much as possible), add the resulting mixture there and put on fire. Boil for about 15-20 minutes, then use a sponge to remove carbon deposits.

2.Principle, as in the first option, but instead of the previous ingredients, add only 2-3 tablespoons of citric acid to the water.

3. You can use ammonia when washing the pan.

4. Boiling in the mixture: for 10-15 liters of water - 100 g of silicate glue, 100-200 g of soda ash. Before you cook an aluminum pan with soda, you need to remove all plastic components from it (for example, a handle) and choose a large container that the pan will completely fit into and which you won’t mind spoiling. Boil the pan in this solution for 30-40 minutes. Then wash it in the usual way. Instead of glue and soda, you can try 100 g of finely chopped laundry soap. So you can clean not only the inner, but also the outer surface.

HOW TO CLEAN A NON-STICK PAN

Nowadays, there is a wide range of pans with non-stick coating: Teflon, titanium, marble, ceramics. This type of cookware simply should not burn. Therefore, it is easy to clean with detergent. Just do not use abrasive, alkaline and acid products, as well as hard sponges and brushes. For persistent dirt, you can soak it briefly in warm water or boil water with detergent in a pan.

But it happens that food burns on a Teflon or ceramic pan and soot appears. This may indicate that the coating is of poor quality or it is damaged. In any case, such dishes can no longer be used. This is very unhealthy.

The non-stick coating is usually applied to the inside of the cookware, so carbon deposits can appear on the outside. How do you clean a non-stick pan from the outside? You can boil a pan in water with baking soda. Or use the already familiar method with silicate glue, as well as laundry soap. These ingredients will not damage the coating. If the soot is very old, then you will have to resort to chemicals which can be purchased at any store household chemicals. But here you need to be extremely careful so that such detergents do not get on the inner surface of the dishes.

In order for kitchen utensils to serve for a long time, and cooking does not harm the body, you need to use it carefully, wash it properly and try to purchase only high-quality dishes. Sometimes people use the roasting method before using the pans for the first time, and many people don't even know how to roast an aluminum pan.

HOW TO IGNITE ALUMINUM FRYING PAN

A new pan must be washed and dried well. Then pour into it sunflower oil so that the bottom is completely covered, and add 1 tbsp. l. salt. Next, put the pan on the stove and calcine until the specific smell of hot oil.

There is another option, how to ignite an aluminum pan. Lightly rub the pre-washed and dried pan with refined vegetable oil on the inside and outside, turn upside down and place in a preheated oven. After 60 minutes, turn off the oven, and do not remove the pan until it cools down.

During the calcination process, a protective film is created on the surface of the dishes, which should prevent burning and the formation of soot. After carrying out such procedures, it is advisable not to use the pan for several days to consolidate the result.

You can also use salt to season an aluminum pan. Pour a centimeter layer on the bottom, then leave on fire for 15-20 minutes. The calcination of a ceramic frying pan can also be carried out on fire with the addition of only vegetable oil. This will prolong its useful life and strengthen its non-stick properties.

In the kitchen, not only aluminum pans are often used, but also pots. Therefore, housewives are also interested in how to clean aluminum pans. The answer is simple. All the manipulations proposed by us for cleaning pans are also suitable for aluminum pans.